NutMeg wrote:Chicken Adobo1 pack of drumstickes- about 101 cup soy sauce (I prefer the kind made in the Philippines, I think it's Silver Swan)1 cup plain vinegar1 cup water1 onion- cut into stripesBring to a boil, lower to medium. Cook until chicken is starting to fall off the bone.Serve with white rice and snow peas, or veggie you like. (use the sauce on the rice mmmm)

my families version is similar. every phillappino has a different method. think garlic, peppercorns and bay leaves. mmmmmmm....for extra texture; after the chicken is done in the pot put it in the broiler for three minutes on each side. it's AMAZING!!!!!!!

I'm gonna try the broiler! Sounds tasty. I will also add you can use any meat, not just chicken.

1 bottle of your fav BBQ sauce4 to 5 frozen chicken breasts.(The kind you buy in a bag)Cook on low for 4 hours, or until chicken shreds easily.Serve on your fav bread, or buns

1 hunk of beef... the cheapest cuts work best in slow cookers (Rump Roast!)1 packet on lipton onion soup mix, 2 cups of waterveggies and mushrooms added the last hour, what ever you like. I only add mushrooms.Cook on low all day, at least 8 hours.Serve over mashed potatoes.

NutMeg wrote:Chicken Adobo1 pack of drumstickes- about 101 cup soy sauce (I prefer the kind made in the Philippines, I think it's Silver Swan)1 cup plain vinegar1 cup water1 onion- cut into stripesBring to a boil, lower to medium. Cook until chicken is starting to fall off the bone.Serve with white rice and snow peas, or veggie you like. (use the sauce on the rice mmmm)

my families version is similar. every phillappino has a different method. think garlic, peppercorns and bay leaves. mmmmmmm....for extra texture; after the chicken is done in the pot put it in the broiler for three minutes on each side. it's AMAZING!!!!!!!

I'm gonna try the broiler! Sounds tasty. I will also add you can use any meat, not just chicken.

oh hell yes! it's really great with pork.my Grandma told me that the reason that they do the adobo style of cooking in the philippines is because back in the day they didn't have a lot of access to ice boxes (her words.) the vinegar acts as a preservative so it can be kept at room temp for a couple of days. adobo just gets better after you let it sit too. although it rarely lasts more than 24 hours in my house.

I've got lots of food, however, the stuff that's always, always there would be dried beans of various types, rice, pastas, Tea, oil, spices, flour, and water. Frequently, I've got frozen veg and some tofu. Often, I've got soda, milk, juice and coffee. Usually, I've got prepackaged foods, and various meats. More often than not I've got leafy greens, and potatoes. Etc, etc- but the stuff that's always there would be dried beans, brown rice, some sort of pasta, tea leaves, vegetable oil, my spice rack, a few ounces of flour and water on Tap.

And so you gotta be strong You've got to just speak in tongues About how you belongIn popular culture - dEUS